Appetizers & Hors d’Oeuvres
Appetizers & Hors d’Oeuvres Seafood New Zealand Green Lip Mussels in Dijon Cream Grilled Shrimp in Romesco Sauce Salmon Filet lightly smoked over Mesquite Wood with Sliced Baguette Smoked Salmon Cakes with Sonoran Remoulade Ahi Tuna Poke in Cucumber Wheels Shrimp and Watercress Spanish Tortilla served warm with chopped Tomatoes in Olive Oil and Lemon Bowl of Chilled Citrus Shrimp with Garden Cocktail Sauce Smoked Salmon Mousse with Capers and Chives Toast Rounds with Dilled Cream Cheese, Smoked Salmon & Roasted Tomato House-made Ceviche Meat and Poultry Miniature Lamb and Potato Samosas Lamb Skewers with Plum Glaze Lamb Empanaditas Marinated Mushrooms stuffed with Fresh Fennel Sausage Smoked Pork Tenderloin with Coarse Mustard, Sage Mayonnaise & Finger Rolls Bacon wrapped Grilled Jalapeños stuffed with Aged Cheddar Bacon Wrapped Dates filled with Manchego Grilled Duck Skewers with Plum Glaze Spiced Chicken Empanaditas with Dried Fruits and Nuts Thinly Sliced Grilled Tender Beef with Horseradish Cream, Coarse Mustard & Finger Rolls Beef Bruschetta with Parsley Sauce Tapas-Style Chicken with Roasted Corn, Poblanos & Tomatillo Crema Gallery Meatballs with Barbeque Glaze Curried Meatballs with Yogurt Orange Glazed Turkey Meatballs Mini Beef Sliders with Roasted Poblanos & Sage Mayonnaise Charcuterie Board with Cured [...]
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